Medicinally, this delicious jelly aids in strengthening the cardiovascular system.  

As with all herbal products, please ensure that you consult with your doctor if you are on any medicines.  Do not give this to children under 12 months.

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1kg Fresh Elderberries or 1/2 kg dried Elderberries

1/2kg Hawthorn berries

1/2kg tart apples, cut with skin and core still on - (like granny smith)

Juice of 2 lemons

water to cover the fruit

Sugar - quantity in recipe below

Put a small saucer in the freezer

In a saucepan put elderberries, hawthorn berries, lemon juice, apples and water.  Only use enough water to cover the fruit, or your jelly won't set properly.

Bring to the boil and then simmer for 10-15 minutes. 

Using a potato masher, gently push down on the berries to release more of their yummy goodness.  Do not crush the seeds,

Remove from the heat and strain through a jelly bag or muslin into a heatproof bowl or stainless steel pot.

leave for several hours to drain.  Do not squeeze the jelly bag as this will make your jelly very cloudy.  Sterilise your jars.

When ready, measure the liquid amount that you have strained and put in a stainless steel pot with an equal amount of white cane sugar.

Warm-up on medium heat and bring to a rolling boil.

Take out the small saucer and do a drop test to check if the jam is ready to put in jars.  When ready - go ahead bottle. Allow to cool.

Ready to eat straight away, but best left for a week or two.